The "black and red" bayberry cake has become a popular item in private stores!

How should it be done?

If there is a fruit that makes people swallow it at a glance and immediately want to taste it in their mouth, then it is undoubtedly the bayberry!

The feeling of summer is when you eat bayberry in your mouth, and when you bite it, your mouth is full of juice, sweet and sour, and your mouth is filled with bright red juice. The fruity aroma is endless aftertaste.

The bayberry season is very short, and the bayberry is not easy to store. It is necessary to lock in fresh ones. This is the feeling suitable for summer.

The most recent hot seller in private homes is the Yangmei birthday cake. Ingredients: Yangmei sauce: 820g of Yangmei pulp, 135g of sugar, half of lemonade, butter cookies (small four rolls): 4 raw eggs, cooking oil

40g, 40g milk, 40g sugar, 40g low-gluten flour, bayberry fresh cream: 280g fresh cream, 80g bayberry apple sauce.

To make bayberry sauce, clean the fresh bayberries, add appropriate amount of water and salt, soak for more than 20 minutes, drain the water, and cut into bayberry pulp. Be careful to preserve the juice, which is all the essence.

Pour bayberry pulp and rock sugar into a non-stick pot, simmer over medium heat, stir constantly until a large part of the water evaporates, it will become thick, add lemon water, slightly dry out the water and cook until it becomes thick like applesauce.

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Once the above steps are completed, it is ready. Then we put it into bottles that have been sterilized in advance and store it in the refrigerator.

To make bayberry cake, first prepare four small rolls of egg yolks, add oil and mix well, then add milk and mix again.

Sift in the low-gluten flour and mix until no powder is visible.

Beat the egg whites, add the sugar in three batches, and beat until the egg whites form small curves.

Take part of the whipped egg white and egg yolk paste and stir evenly, then pour it back into the remaining meringue and stir evenly again.

The finished cake batter is very fine.

Pour into the baking pan, scrape it flat and put it into the electric oven that has been preheated in advance. Bake at 160 degrees for 28-30 minutes to make the bayberry seasoning and fresh cream. Beat the fresh cream with cold water until it becomes thick and yoghurt-like. Add an appropriate amount of bayberry.

Sauce.

The sugar content of the sauce is sufficient, so when whipping the whipped cream, you don't need to add white sugar. If you like the taste to be stronger, add a little more bayberry sauce.

Then spread the appropriate amount of bayberry fresh cream and roll up the bread slices. You can also directly use a 4-inch or 6-inch chiffon cake embryo to make it.

Put the remaining bayberry fresh cream into the decorating nozzle, cut a small round hole, rotate the cake decorating table with one hand, and pipe the fresh cream from bottom to top with the other hand. Using a soft spatula, rotate the cake decorating table and smooth it out.

The pattern of bayberry cream is somewhat similar to that of Oreo cream. This way of closing the dough makes it easier for beginners to operate.